Oh! Mega! 3!- SEAFOOD recipes

_Kitten_Kate

This is where you add your seafood recipes.
Please as all ingredients, directions as well as nutritional content.
Photos of the dish are always great!
Thanks for adding!



Come back, quote and rate the recipes you have tried!

monocot

broiled salmon with spiced yogurt sauce
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/4 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 salmon filets, about 6 oz each
olive oil
1 cup non-fat plain Greek yogurt
1/4 cucumber, seeded and chopped
1 teaspoon lemon juice
Picture
Here's How:
1. Preheat your broiler to its highest setting.
2. In a small bowl, combine the coriander, cumin, curry powder, brown sugar, salt and pepper.
3. Lay the salmon fillets on a baking dish. Use a paper towel to pat them dry. Season the top of the salmon with the spice mixture and drizzle lightly with olive oil.
4. Place the baking dish in the oven under the broiler for 8-10 minutes, or until the salmon becomes crispy and is cooked through.
5. Meanwhile, make the yogurt sauce by combining the yogurt, cucumber, lemon juice and a pinch of salt and pepper.
6. Remove the salmon from the oven. Serve with a dollop of yogurt sauce.

monocot

Lemony salmon pasta
1 fillet of salmon (about 3 oz)
1 ½ oz short whole wheat pasta
¼ cup frozen peas
1 tsp lemon zest
1 tbsp lemon juice
olive oil
salt + pepper

Here's How:
1. Cook the pasta in boiling water according to package instructions.
2. While the pasta cooks, pre-heat a pan over medium-high. Season the salmon with salt and pepper, and cook for about 2 minutes on each side, or until just cooked through. Use a spatula to break up the salmon.
3. Drain the pasta, and add it to the pan with the salmon, along with the frozen peas and lemon zest. Drizzle with ½ tbsp of olive oil and the juice of half a lemon. Serve.

monocot

tilapia cakes
2 filets of white fish (tilapia) or salmon
1/4 cup red pepper, chopped
1 small yellow onion, chopped
1 tbsp light mayonnaise (or Greek yogurt)
2 tsp mustard (yellow or Dijon)
1 egg white
the juice of half a lemon
salt + pepper
olive oil
optional: 1 tsp old bay seasoning (if you have it on hand or want to run out and buy some, it's a classic ingredient in crab cakes -- I think this dish tasted just as good without it.)

Here's How:
1. Heat 1/2 tbsp olive oil in a large pan over medium high heat. Add the onion and red pepper, and cook until soft and lightly browned, about 5 minutes. Transfer to a bowl.
2. Add another 1/2 tbsp olive oil to the pan. Season the fish with salt and pepper on both sides, and cook on each side for about 3 minutes, allowing the fish to brown (brown = more flavor). Use a spatula to break up the fish, then transfer it to the bowl with the onion and pepper.
3. Add the mayonnaise, mustard, (old bay seasoning), egg white, and lemon juice to the bowl and stir with a spoon until well combined. Place the bowl in the freezer for 10-15 minutes, until the fish is cold.
4. Add 1 tbsp of oil to the pan and bring the heat back up to medium high. Form patties out of fish, pressing tightly so they don't fall apart. Gently place each fish cake in the pan, and cook each side about 5 minutes, or until golden. (Use two spatulas to help you gently flip the cakes, so they don't fall apart.)

_Kitten_Kate

Tuna(or fish of choice) Burgers.

Ingredients:
1.5 lbs (24 oz) swordfish or Tuna steaks, skin removed
3 tbsp chopped chives
2 garlic cloves
1 shallot
1/4 cup breadcrumbs
lemon zest
salt and fresh pepper
oil spray
mixed greens or chopped romaine
For the Lemon Vinaigrette:
1 lemon, juiced
8 tsp extra virgin olive oil
salt and fresh pepper

Directions:
Cut fish into large chunks, and put about 1/4 of the fish into a food processor along with garlic and shallots. Pulse until it becomes almost pasty. Place into a medium bowl. Place the remaining fish into food processor and pulse on and off until chopped. Combine with the rest of the fish in the bowl and add chives, lemon zest, breadcrumbs, salt and pepper. Mix well and form into 4 patties.

In a large non-stick skillet, spray a little oil and heat on medium-high. Add fish and cook about 4 minutes on each side.

To BBQ: Grill 4-6 inches above the fire on a lightly oiled grill rack. Grill on medium flame, about 4 minutes each side.

Whisk vinaigrette ingredients in a small bowl. Serve fish burgers over a bed of greens and drizzle with lemon vinaigrette.

I had my burger wrapped in cabbage with a little bit of ketchup. It was so good I had to share.

I made 5 burgers from this recipe and each one came out to 223 calories. These burger were very thick and heavy. SO filling and yummy!

From aprilgraciete on the Recipe boards.

Dottyb1940

Oh I have to try these I love shellfish

Ginny218

http://www.eatingwell.com/recipes/honey_soy_salmon.html
very good